WEB EXCLUSIVE: Grilled Salmon with Mint Butter

By Jim Long
April/May 2009
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• 1/2 cup dry white wine or white wine vinegar
• 2 tablespoons honey
• 1 tablespoon fresh mint leaves, chopped
• 1 clove garlic, minced
• 1 shallot, minced, or 1 tablespoon minced onion
• 1 salmon steak, whole (about 1-2 pounds)

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1. Combine everything except salmon in mixing bowl.

2. Place salmon in baking dish large enough for the fish to lie flat (I use a 2 gallon plastic oven bag) and pour marinade over. Cover. Let the salmon marinate for at least 2 hours, turning the fish about every 20 minutes.

3. Drain and grill over medium heat until just flaky, turning once (about 7-10 minutes).

Contributing editor Jim Long lives and gardens in the Ozark Mountains.

Click here for the original article, Many Mints: Recipes and Growing Tips for Mint.


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